Fluffy High-Protein Cottage Cheese Pancakes (No Added Sugar, Kid-Friendly)
*A note on Serving Size: This recipe yields roughly 8-10 (2 to3 inch) pancakes, which equates to:-- For toddlers/kids: 2–3 small pancakes per serving → ~3–4 toddler servings.-- For adults: 3–4 pancakes per serving → ~2–3 adult servings.*Total Time will depend on how many batches you make and how many pancakes are cooked at one time.
Servings 8 - 10 small (2-3 inch) pancakes
Ingredients
- 1 cup full-fat cottage cheese (I like Nancy’s Probiotic Foods, or Good Culture – they have Lactose-Free & regular)
- 2 eggs
- 1 cup rolled oats (use gluten‑free if needed, I like One Degree)
- 1 small ripe banana or 2–3 tablespoons unsweetened applesauce
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract or paste optional
- Butter, ghee, or avocado oil for cooking
Instructions
- To a blender, add the cottage cheese, eggs, oats, banana, cinnamon, baking powder, and vanilla (if using), and blend until smooth.
- Let the batter sit for 5 minutes to thicken slightly.
- Heat a griddle or nonstick pan over medium heat and grease lightly (with butter, ghee, or avocado oil).
- Scoop small pancakes (about 2–4 tablespoons per pancake, I like using a ¼ cup scoop) onto the heated pan. Cook 2–3 minutes per side until golden and set in the center.
- Cool slightly before serving, and top with whatever you like: fresh berries, a smear of natural nut butter, or a drizzle of pure maple syrup or honey if you don’t mind a little added sugar. Enjoy!
To Store and Reheat:
- Fridge: Store cooked pancakes in an airtight container for up to 3–4 days. Reheat in a toaster, toaster oven, or skillet for 1–2 minutes per side until warmed through.
- Freezer: Freeze pancakes in a single layer (can separate with pieces of parchment paper if needed) in a freezer-safe bag or container for up to 2 months. To reheat, let pancakes thaw in the fridge overnight, then warm in a toaster, toaster oven, or skillet for about 3–5minutes until heated through.